『A Curious Appetite with Dr Alessandra Pino』のカバーアート

A Curious Appetite with Dr Alessandra Pino

A Curious Appetite with Dr Alessandra Pino

著者： A Curious Appetite with Dr Alessandra Pino
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今ならプレミアムプランが3カ月 月額99円

2026年5月12日まで。4か月目以降は月額1,500円で自動更新します。

概要

 A podcast exploring gothic food, horror, and the culture of consumption. In A Curious Appetite, Dr Alessandra Pino examines food not simply as something we consume, but as something that consumes us — shaping memory, identity, longing, and fear. From Gothic feasts to migrant kitchens, from childhood nostalgia to culinary reinvention, each episode traces the stories that linger at the table. Through conversation, the podcast asks what happens when appetite becomes a language for belonging, transformation, power, and desire.A Curious Appetite with Dr Alessandra Pino アート クッキング 食品・ワイン
エピソード
  • Emiliano Amore: On Love for the Liminal Larder

    Emiliano Amore: On Love for the Liminal Larder
    2026/04/15
    In this episode, I speak with chef and writer Emiliano Amore, who writes Britalian on Substack, about migration, identity, adaptation, and what he beautifully calls “the liminal larder” that space between cultures where Branston pickle meets pecorino, cheddar finds its way into lasagna, and food becomes a language of belonging. Born in Rome and now based in England, his work emerges directly from this in-between space.We talk about Britalian identity, culinary stereotypes, emotional ingredients, recipes as memory, and the idea that adaptation is not compromise but a form of becoming. Throughout, we return to the idea that food carries emotional weight, that it holds memory, longing, and the quiet traces of where we have been and who we are becoming.I can’t tell you how much I loved this conversation with Emiliano. It is a rich, thoughtful exploration of home, appetite, and the stories we tell through what we eat.Read more on my Substack https://substack.com/@dralessandrapinoArtwork by @medusazzz Audio by @thedeliciouslegacy Music by @manu_pino_1111 Useful links/references⁠Emiliano's substack⁠ an online cookbook and writing project exploring Italian and British food culturesLou Taylor, artistRussell Norman, award-winning restaurateur associated with Polpo and Brutto, often linked to the idea of Britalian cooking stylesM. F. K. Fisher, American food writer exploring food, desire, memory, and identityPanikos Panayi, Spicing Up Britain, a study of migration and the transformation of British food cultureHannah Glasse, The Art of Cookery Made Plain and Easy (1747), an influential British cookbook including early references to pasta such as vermicelli and macaroniThe Grand Tour, eighteenth-century travel tradition through which British elites encountered Italian culture, art, and foodThe eighteenth-century “macaronis”, British dandies returning from the Grand Tour associated with cosmopolitan taste and Italian influencePier Paolo Pasolini, Italian writer and filmmaker associated with representations of marginal, subcultural ItalyAnna Magnani, Italian actress emblematic of a raw, authentic Italian cultural identityCesare Pavese, Italian writer exploring themes of place, identity, and modernityVivienne Westwood, British designer representing alternative and subcultural British identityNigel Slater, British food writer known for intimate, domestic, and reflective food writingFleabag, British television series exploring contemporary identity and emotional lifeSt John, London restaurant known for nose-to-tail cooking and the use of offal in British cuisine
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    30 分
  • A is for Apple Podcast is back with Season C

    A is for Apple Podcast is back with Season C
    2026/04/08

    A is for Apple is back with a brand new season.

    I’m delighted to share that Season C has officially begun. Hosted by me Dr Alessandra Pino, alongside Sam Bilton and Dr Neil Buttery, the podcast returns with more curious ingredients, unexpected histories, and playful explorations of food through the alphabet.

    https://podcasts.apple.com/it/podcast/s3e1-c-is-for-carbonado-carrot-cabinet-pudding/id1743840806?i=1000756719333
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    1 分
  • Dr Dan O'Brien: Death at the Table

    Dr Dan O'Brien: Death at the Table
    2026/04/01

    What do we eat around death? What has food meant at funerals in the past? And why does something as small as a biscuit carry so much emotional and symbolic weight?

    In this episode of A Curious Appetite, I’m joined by death historian Dr Dan O’Brien to explore funerary food, mourning rituals, and the deeply human ways food helps us navigate loss. Dan’s research focuses on the undertaking trade in eighteenth century England, and together we uncover how food has shaped grief, memory, and remembrance.

    We discuss the fragile afterlife of the funeral biscuit wrapper, a small piece of paper that outlives the food it once held. Funeral biscuits themselves were more than simple refreshments. They were portable, symbolic, and quietly powerful, creating a tangible connection between the dead and the living.

    We also explore:

    • The ritual role of food and drink at funerals
    • Black sealing wax and the symbolism of opening and closing
    • Women’s often overlooked role in funerary hospitality
    • Mulled wine, alcohol, and the balance between mourning and release
    • Hymn texts, memory, and echoes of the Eucharist

    At the heart of the episode is a simple but profound idea: food becomes a carrier of memory. It moves between bodies, between people, and between the living and the dead.

    And, in true A Curious Appetite fashion, the conversation takes an unexpected turn. Dan reveals his favourite childhood food and let’s just say, it might surprise you.

    For more morbid morsels and extra snippets of darkness head to my Substack: https://substack.com/@dralessandrapino


    Artwork by @medusazzz
    Audio by @thedeliciouslegacy
    Music by @manu_pino_1111


    Useful links:

    Misson, Henri. Memoirs and Observations in His Travels over England. Internet Archive. https://archive.org/details/mmissonsmemoirs00ozelgoog

    Pitt Rivers Museum. “English Funeral Food.” University of Oxford. https://england.prm.ox.ac.uk/englishness-funeral-food.html

    Wesley, Charles. “Worthington.” https://www.iment.com/maida/familytree/henry/music/p45.htm
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    35 分
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